Cured Pork Cakes

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Cured Pork Cakes
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
247
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie247 kcal(12 %)
Protein7.91 g(8 %)
Fat15.32 g(13 %)
Carbohydrates18.73 g(12 %)
Sugar added0 g(0 %)
Roughage1.13 g(4 %)
Vitamin A81.98 mg(10,248 %)
Vitamin D0.28 μg(1 %)
Vitamin E0.66 mg(6 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.08 mg(7 %)
Niacin1.54 mg(13 %)
Vitamin B₆0.07 mg(5 %)
Folate10.12 μg(3 %)
Pantothenic acid0.14 mg(2 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C0.1 mg(0 %)
Potassium53.08 mg(1 %)
Calcium231.41 mg(23 %)
Magnesium12.74 mg(4 %)
Iron0.82 mg(5 %)
Iodine5 μg(3 %)
Zinc0.59 mg(7 %)
Saturated fatty acids6.44 g
Cholesterol43.34 mg
Author of this recipe:

Ingredients

for
12
Ingredients
butter (for the muffin tin)
flour (for the muffin tin)
1 cup
1 ½ cups
2 teaspoons
1 teaspoon
1
¼ cup
1.333 cups
1 cup
pitted, black Olives (sliced lengthways)
cup
Chorizo (cut into dice of approx. 1 cm)
How healthy are the main ingredients?
eggolive oilSour creamOlive

Preparation steps

1.
Preheat the oven to 190°C (170°C in a fan oven), 375°F, gas 5. Butter a muffin tin and dust it with flour.
2.
Mix the parmesan, cornmeal, baking powder and bicarbonate of soda together. Whisk the egg with the oil and the sour cream. Stir in the flour mixture and fold in the olives and chorizo. Divide the mixture between the muffin holes and bake in the oven for 25-30 minutes.
3.
Leave to cool in the tin for around 5 minutes before tipping out. Serve warm or cold, as desired.